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This study aims to analyze the effect of nutrient types on kombucha fermentation using Sosro Tea as a medium. The practicum was conducted with two variations, namely honey as a natural nutrient and Tropicana Slim as a low-calorie sweetener. Parameters observed included color changes, aroma, SCOBY layer formation, pH, and microbial contamination. The results showed that fermentation using honey produced the best combination, which was characterized by a brighter color change, a stable sour aroma, the formation of a thick and pure white SCOBY, and a stable pH of around 4. In contrast, fermentation using Tropicana Slim failed to achieve optimal results. This low-calorie sweetener cannot be metabolized by microbes, resulting in a thin SCOBY and the appearance of green-black mold. Based on these results, it can be concluded that the success of kombucha fermentation is greatly influenced by the availability of simple sugars, which are the main energy source for the SCOBY. In addition, the culture's resistance to microbial contamination also plays an important role in the fermentation process.

Diabetes is a non-communicable disease. Diabetes is one of the most common chronic diseases in the world and is characterized by increased levels of glucose in the body. This metabolic disease occurs as a result of insufficient insulin secretion. Considering that every person has the right to have, to live a healthy, sustainable and prosperous life. The main target of this activity is the Lateri Village community. Socialization activities are carried out using 1 method, which is power point presentation of material. The specific objectives of implementing socialization to prevent diabetes with Tropicana Slim include increasing awareness of safe, healthy and sustainable living, as well as bringing positive changes in sustainable lifestyle behavior patterns by consuming Tropicana Slim products to stabilize sugar levels in the body.

 One of the strategies used by Tropicana Slim to win the Top Brand Award for 4 (four) consecutive years is to enter the premium community through brand activation. This research aims to determine and analyze the influence of brand image, experiential marketing, and product quality on customer loyalty of the Tropicana Slim brand in the premium community. This research is associative research and the type of data used is quantitative. The population in this study are members of the premium community. The number of samples in the research was 95 people using a purposive sampling technique with the following criteria: they are premium community members who have experienced brand activation by Tropicana Slim Medan City and have purchased Tropicana Slim products at least 1 (one) time. The data analysis used is multiple linear regression analysis. The results of this research show that simultaneously brand image, experiential marketing and product quality have a positive and significant effect on customer loyalty of the Tropicana Slim brand in the premium community. Partially, brand image, experiential marketing and product quality have a positive and significant effect on customer loyalty of the Tropicana Slim brand in the premium community.